fav custom cuts
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76 Bar
Well-known member
https://www.thespruceeats.com/tri-tip-steak-336263
Another example of regional nomenclature. Extremely popular on the west coast and typically barbecued. Delicious.
chaneysranch
Member
I always get large roasts from the tougher portions. I feed 7 adults so we go through a cow every year. Then I have the option of ground beef, roast, stew or fajita meat as I need it. I've found a little apple cider vinegar goes a long way to make tough cuts tender.
ohiosteve
Well-known member
It's from the bottom of the sirloin and it is super flavorful with lots of marbling and it's is just awesome grilled. I'm not sure what the butchering options are to get it, but you will not be disappointed if you get the chance to try it.cowgirl8 said:
hurleyjd
Well-known member
It is just me and the wife now and killing a beef will last a long time. When we did butcher we killed a calf that weighed around 700 lbs and not weaned. This gave us some smaller cuts and very tender. We now sell the calves and try to buy the choice cuts that we enjoy about once a week. We alternate with fish, pork and chicken and a lot of vegetables. My last LDL Cholesterol 106 ml/DL. I think that is pretty good. May be my diet or my genetics which ever I will take it. I am not taking any meds. to keep it down.I notice that I have edited this post several times. I need to be very careful and read before posting from now on.
76 Bar
Well-known member
Marinading (I prefer cheap jug/box dry red wine as the base) helps a bit in tenderizing but the real trick is knowing which cuts can be successfully cooked via dry heat versus those which benefit from mechanical tenderizing or relatively long/slow/low heat braising.
chaneysranch
Member
Yes I use about a tablespoon of vinegar for about 5lbs of beef. I add in right into the pot with a lil worcestershire probably a tablespoon also. If its cut up for stew or fajitas it tenderizes pretty fast, less than an hour. Another trick is tomato juice, and really enhances the flavor. For 5lbs of beef I probably add 1 cup of tomato juice.ccr said:
1982vett
Well-known member
hurleyjd said:
That's about the size Mom & Dad would have butchered. High end steaks weren't all that great but the rest of the meat was really good. The last one butchered was just before she passed in 2001. I miss the round and hamburger because bought tastes so different, but I've always preferred to buy the ribeye and sirloin.
Silver
Well-known member
I like to get lots of roasts. You can always grind a roast yourself if you feel the need, or slice it into steaks depending on the quality. I try to get them to leave the bone in everything that makes sense to. Bone in the cut adds flavour. Rib steaks need the bone in, and of course short ribs are as good as it gets. Round steaks are easy to slice up for stews or soups.... I like ground beef as much as the next guy, but if you don't grind too much you have some options is all I'm saying.
As far as butchering a 700 lb calf goes.... I believe I just lost my appetite. Tenderness in not all there is to beef. This is fully substantiated by my own opinion.
As far as butchering a 700 lb calf goes.... I believe I just lost my appetite. Tenderness in not all there is to beef. This is fully substantiated by my own opinion.
Silver said:
Care to explain?
Silver
Well-known member
sstterry said:
Flavourless mush.
Silver said:
Gotcha!
OP
OP
cowgirl8
Well-known member
Calf hung out at 550. Butcher explained all the cuts to me that I was curious about. Kept the tongue to try, kept the tail. Learned that a club steak is indeed a ribeye with a bone. I prefer mine with no bone. Getting them vacuumed packed. Cant wait, first meal I cook will be a pot roast. We use to live on pot roast and I haven't had a good one for so many years..
